Today in the Blue Zones, we went to Ikaria, Greece with #childrenshospitalofphiladelphia
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These are some of the best shots from the picnic! 😂 thank you @connor.cooks for the delicious pickles that completed this summer lunch 🙂
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The hummus recipe is the star here. It doesn’t include tahini(sesame seed paste) like many hummus recipes. It’s a lighter version, and uses parsley and red wine vinegar as flavor enhancers instead.
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The fixings on top are the modern day additions. Try some grated beet which are sweeter than the roasted kind. And top with tomatoes or carrots. These are « tartines » or open faced sandwiches to cut back on bread. Choose romaine lettuce leaves for the gluten-free approach.
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This hummus is light and has more texture than tradition one. I really enjoyed it. From my kitchen to yours.
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Hummus with Parsley
* 1 can (15oz) garbanzo beans (chickpea), drained
* 1 clove garlic, peeled
* 2 Tbsp. Chopped parsley
* 2 Tbsp. extra virgin olive oil
* 1-2 tsp. Red wine vinegar
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Directions:
In food processor, immersion blender or blender add drained garbanzo beans, ½ parsley, ½ oil and blend. Add 1-2 Tbsp. water or oil if the motor needs help running. Process until smooth but a few beans can be seen. Top with red wine vinegar, remaining oil and parsley. Enjoy with sourdough bread like the Ikarians do or with fresh cut veggies.
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